Vegetable and bacon pies

Vegetable and Bacon Pies

The first time I made these vegetable and bacon pies was one evening when I had some leftover bacon and a few frozen vegetables in the fridge. Since then, I've made them several times, especially when I need something hearty and quick for lunch or for a meal with multiple guests. It's the kind of recipe that doesn't require much fuss but fits in anywhere, even at a cold or warm buffet.

Quick Info

Total time: about 1 hour
Preparation time: 20-25 minutes
Cooking/baking time: 25-30 minutes
Servings: 15-17 individual pies (depends on the thickness of the filling and the size of the sheets)
Difficulty: easy
Recipe type: appetizer, buffet, picnic

Ingredients

1 pack of pastry sheets (usually fresh, about 400 g)
800 g vegetable mix (rice, bell peppers, mushrooms, corn, peas, beans - whatever you have on hand)
1-2 onions
200 g bacon (choose a leaner one, if possible)
3-4 tablespoons olive oil
Salt, sweet or hot paprika (to taste)
2-3 cups of water
1 egg yolk (for brushing)

Preparation Method

1. Heat 3-4 tablespoons of olive oil in a large skillet.
2. Cut the bacon and onion into small cubes, then sauté them. Stir occasionally and let them cook until the bacon gets a bit of color and the onion becomes translucent.
3. Add the vegetables directly over the bacon and onion, mix well and let everything cook over high heat for a few minutes until the vegetables change color and thaw if frozen.
4. Pour in a cup of water (enough to help the vegetables and rice cook). If you notice more is needed, gradually add another cup or two as you go, so that the mixture is neither dry nor too liquid at the end.
5. Season with salt and paprika to taste. Turn off the heat when the vegetables and rice are well cooked, and the liquid has absorbed almost completely. Let it cool for 10-15 minutes.
6. Spread the pastry sheets on the table and work quickly to prevent them from drying out. Take two sheets at a time, place a few tablespoons of the filling in the middle, then carefully roll them up. Tuck the ends underneath so that the filling doesn't leak out during baking. Repeat until you finish the filling and sheets.
7. Line a large baking tray with parchment paper and arrange the pies with space between them. Brush each pie with beaten egg yolk and sprinkle a little paprika on top for color.
8. Pour a cup of water into the tray, next to the pies (not over them). The water helps prevent the sheets from drying out excessively during baking.
9. Place the tray in the oven at medium heat (180°C) for 25-30 minutes or until the pies have a golden crust.

Why I make the recipe often

It’s quick to prepare and doesn’t require fancy ingredients. I love that these pies stay moist even the next day, thanks to the water added to the tray. They are easy to adapt to whatever you have on hand, you can take them to go, or serve them at any meal with friends.

Tips and Variations

Tips

- If using frozen vegetables, there's no need to thaw them beforehand.
- Let the filling cool slightly before filling the sheets so they don’t get soggy.
- Grease the tray with parchment paper for easier cleanup.
- For added color, you can use a bit of hot paprika when brushing.

Substitutions

- Bacon can be replaced with ham or even omitted for a vegetarian version.
- Rice can be left out if you don’t have it, but it helps bind the filling.
- You can use frozen pastry sheets, just make sure to thaw them well.

Variations

- I’ve made the pies with tuna instead of bacon, and they turn out just as good. Add the tuna at the end, after the vegetables are cooked, so it doesn’t dry out.
- If you want more flavor, you can add a few slices of hot pepper or a little garlic to the filling.

Serving Ideas

- They can be served hot or cold.
- They work well as a snack at parties, picnics, or in a lunch box.
- They can be paired with a simple salad or a yogurt dip with herbs.

Frequently Asked Questions

1. Can they be made in advance and reheated?
Yes, they keep well in the fridge for 2-3 days and can be reheated in the oven or microwave.

2. What kind of vegetables should I use?
I usually use a store-bought mix that contains rice, bell peppers, mushrooms, corn, peas, beans, but any combination works as long as it’s not too watery.

3. Can the pies be frozen before or after baking?
They can be frozen after baking. Let them cool completely, then place them in bags or containers. When you want to serve them, heat them directly in the oven.

4. What can I do if I don’t have egg yolk for brushing?
You can use a little milk or just a bit of water, but the color will be paler.

5. Can they be made without water in the tray?
Yes, but there’s a risk they may turn out drier. The water helps keep the sheets from drying out too much while baking.

Nutritional Values

Approximately, per pie (if 16 pieces are made):
Calories: 120-140 kcal
Protein: 3-4 g
Carbohydrates: 15-18 g
Fats: 5-6 g
Values are approximate and may vary depending on the vegetable mix used and how much bacon you add.

Storage and Reheating

The pies can be stored in the fridge in a sealed container for 2-3 days. They can be reheated in the oven at 160°C for 8-10 minutes, or in the microwave, but the sheets will not be crispy. I do not recommend keeping them for more than 3 days, as the filling becomes moist and the sheets lose their texture. They can be frozen, then heated directly from the freezer in the oven.

 Ingredients: 1 package of pastry sheets (I used fresh) 800 g mixed vegetables (rice, peppers, mushrooms, corn, peas, beans, etc.) 1-2 onions 200 g quality bacon 3-4 tablespoons olive oil salt/spicy/sweet paprika 2-3 cups water 1 yolk for brushing

 Tags:  vegetable pies